Blueberry Fluffy American Pancakes (Printable)

Fluffy American-style pancakes bursting with fresh blueberries, served warm with butter and maple syrup.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, unthawed)

→ For Serving

10 - Butter, as desired
11 - Maple syrup, as desired

# How To:

01 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are acceptable.
04 - Carefully fold fresh or frozen blueberries into the batter without overmixing.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto skillet; cook until bubbles form and edges are set, approximately 2 minutes.
07 - Flip pancakes and cook an additional 1 to 2 minutes until golden and cooked through.
08 - Transfer cooked pancakes to a plate and keep warm while cooking remaining batter; serve hot with butter and maple syrup.

# Expert Tips:

01 -
  • They're genuinely fluffy without being dense or rubbery, which comes down to one secret: not overmixing the batter.
  • Fresh blueberries burst during cooking and create little pockets of sweet tartness that keep you coming back for more.
02 -
  • The batter will thicken slightly as it sits, which is perfectly normal; resist the urge to add more milk because your second batch will actually cook better than your first.
  • If your blueberries are frozen, do not thaw them first—they'll bleed into the batter and turn everything purple, which looks dramatic but throws off the flavor balance.
03 -
  • Let your batter rest for a minute after mixing; you'll notice the pancakes cook more evenly and puff up higher on the griddle.
  • Medium heat is your friend here—too high and the outside browns before the inside cooks through, but too low and you end up with dense, rubbery pancakes.
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